Chef Paul
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
Chef Paul
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
American Appetizer
24 jumbo shrimp, peeled and deveined
12 slices bacon
¼ cup brown sugar
1 tablespoon Worcestershire sauce
no-stick spray
SPECIAL UTENSILS
24 toothpicks
baking rack
cookie sheet.
Serves 6. Takes 30 minutes.
PREPARATION
Set oven to broil and preheat to 400 degrees. Soak toothpicks in water. Slice each bacon strip into two halves crosswise.. Add shrimp, brown sugar, and Worcestershire sauce to mixing bowl. Toss shrimp until they are well coated. Wrap each shrimp with bacon. Secure with soaked toothpick. Repeat for each shrimp.
Spray baking rack with no-stick spray. Place shrimp on baking rack. Place baking rack 3″ from heat. Place cookie sheet under rack to catch drippings from bacon. Broil at 400 degrees for 10 minutes or until bacon becomes crispy. Watch carefully, bacon can go burned quickly.
TIDBITS
1) Sir Francis Bacon was a mainstay in the Elizabethan era because he was brilliant as all get out, being an author, statesman (Lord High Chancellor England), scientist, blah, blah, blah. . . and a budding culinary saint! Francis was researching the effect of freezing on meat when he contracted pneumonia and died. This selfless act, was no doubt, the inspiration for the safe modern freezer/refrigerator. It is tantalizing to further speculate that Sir Bacon invented the cut of pig known as bacon. Many culinary historians assert this hypothesis most vigorously, particularly so after they’ve been drinking heavily.
2) At any rate, bacon was a staple of the American culinary scene by the early 18th century. America’s settlers wouldn’t have even considered crossing the land’s great expanses without an adequate supply of bacon. Tasty bacon would go onto grow and stabilize the great American Republic.
3) Unfortunately, by 2017, demand for bacon began to outstrip its supply. The Republic is in danger. Civil unrest will surely follow. Indeed, political discourse is already getting ever more heated and frenzied.
Chef Paul
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
Costa Rican Entree
2 dried chiles, guajillo, ancho, or other
1⅓ cup vegetable or pork stock
5″ carrot
1½ tablespoons lemon juice
2 teaspoons molasses
½ small onion (additional 2 onions later)
2½ tablespoons sugar
½ teaspoon pepper
1 teaspoon salt
1 tablespoon vinegar
INGREDIENTS – SALAD
¼ head cabbage
1 small carrot
1 small tomato
¼ teaspoon pepper
¼ teaspoon salt
INGREDIENTS – RICE
1 cup basmati or white rice
1 onion (1 additional onion later)
2 red bell peppers
2 tablespoons vegetable oil (5 additional tablespoons later)
INGREDIENTS – PLANTAINS
2 plantains
5 tablespoons vegetable oil
INGREDIENTS – PORK
1 onion
4 pork loins
1 15-ounce can black beans
SPECIAL UTENSIL
outdoor grill
Serves 4. Takes 1 hours 30 minutes.
PREPARATION – MARINADE
Seed chiles. Add chiles and vegetable stock to pan. Cook on medium heat for 15 minutes or until chiles soften. Add chiles, vegetable stock and the remaining marinade ingredients. Puree in blender until smooth. Coat pork loins with marinade. Let marinate for 30 minutes. Keep marinade.
PREPARATION – SALAD
Shred cabbage. Dice carrot and tomato. Add cabbage, carrot, tomato, pepper, and salt to mixing bowl. Mix with fork.
PREPARATION – RICE
Add rice to pot. Cook rice according to instructions on package. While rice cooks, mince 1 onion and red bell peppers. Sauté on medium-high heat for 5 minutes or until onion softens. Keep rice and onion/bell pepper mix warm.
PREPARATION – PLANTAINS
Peel plantains. Slice plantains in half lengthwise. Add 5 tablespoons vegetable oil and plantain to pan. Sauté on medium heat for 5 minutes or until plantains become tender and turn golden brown. Drain and keep warm.
PREPARATION – PORK
Cut onion into four slices. Grill onion and pork loins on barbecue grill at high or 450 degrees. Grill onions for 10 minutes or until they start to char. Turn them over once. Grill pork for 20 minutes or until it is cooked through (white inside) or starts to brown. Turn over every 5 minutes. Brush with marinade each time.
PREPARATION – FINAL
Put beans in pot. Cook on medium heat for 5 minutes or until sauce begins to bubble. Add pork to plate with grilled onion slice on top. Add rice to side and top with onion/red pepper mix. Add 2 plantains to the side. (Lots of sides, aren’t there?) Add cabbage to a remaining spot on plate and top with carrot and tomato.
TIDBITS
1) This recipe has orange zest. As far as I know there are no movie titles with the word zest in them. But there is a classic movie called “Lust for Life.” It’s about Vincent Van Gogh. Van Gogh was an artist. So am I. I had a vase displayed in the Gemente Museum in the The Hague, Netherlands. I am now a chef. The upcoming movie about my life is likely to be called, “Lust for Zest.” See, I finished this tidbit with a line to spare.
Chef Paul
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
Belarusian Entree
1 pound pork shoulder or loin
1 pound Polish or pork sausages
1 medium onion
2½ tablespoons lard or butter
1¼ cups pork stock or beef stock
5 tablespoons flour
2 bay leaves
1 cup sour cream
¼ teaspoon pepper
½ teaspoon salt
Serves 4. Takes 2 hours.
PREPARATION
Cut pork into 1″ cubes. Cut Polish sausages into 1″ slices. Dice onion. Add pork cubes and lard to pan. Sauté at medium-high heat for 5 minutes or until pork cubes start to brown. Stir occasionally. Remove pork cubes and drain on paper towel. Keep lard in pan.
Add pork stock and flour to small mixing bowl. Mix with whisk until well blended. Add onion and Polish sausage to pan. Sauté for 5 minutes at medium-high heat or until onion softens. Stir frequently. Add pork stock/flour mix, pork shoulder cubes, and bay leaves. Cover and simmer at warm-low heat for 1 hour or until pork cubes are tender. Stir enough to keep sauce from burning. Add sour cream, pepper, and salt. Cover and simmer at warm-low heat for 20 minutes. Stir enough to keep sauce from burning. Remove bay leaves.
TIDBITS
1) This dish is made with pork shoulder. It is called Machanka. The speed of sound, 767 miles per hour was, at first, also called Machanka. How was this speed measured? By having someone yell “Machanka” and then measuring the speed of an air molecule issuing from the yeller’s mouth. This technique did not work well. Air molecules are transparent, making them impossible to track.
2) Thank goodness for the scientists at the Pork Shoulder Catapulting Institute (PSCI) in Minsk. The PSCI dates back to the liberation of Belarus from the Mongols in 1373 when Sergey Daškievic, realized that frozen pork shoulders catapulted at Mongol armies completely disrupted their cavalry.
3) In 1962 the United States Air Force needed to know Machanka so it could build wings strong enough to withstand that speed. Naturally, it turned to the PSCI. The Institute’s scientist yelled “Machanka” at a starving artist at the same time a pork shoulder was catapulted. After many trials, the word “Machanka” arrived at the same time as the pork shoulder. The speed of sound was then calculated as (pork shoulder distance/ air time.) Over time Machanka was shortened to Mach 1.
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Chef Paul
My cookbook, Following Good Food Around the World, with 180 wonderful recipes is available on amazon.com. My newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, is also available on amazon.com
Gentle readers,
The razor is dead! Long live the razor! I ordered a new razor. In the meantime, I had let my face get scruffy. One of the homesteaders tolerated my scruffiness as long as I didn’t have a razor. The razor, it arrived. The homesteader pooh poohed the idea of any current razor working. Alas, I chose my razor too well. It works. The homesteader, then wanted me to shave off all my scruff.
But I had in the meantime published the photo of me in my full, glorious scruffiness. Adoring fans pleaded for me to keep the scruff. My modeling agency liked the new look. They loved the new contracts it would bring in. However, all these people are far, the homesteader is near. I had a problem. What to do?
I shall descruffify in steps. Today, I shaved the cheeks and the chin. I now sport a rather snappy fu Manchu. Tomorrow, a little bit more will disappear. It’s a bit like inoculating oneself against the plague, a horrible future surely. However, if your body is prepared for such an event, you can proceed with you life. In the same way, we will be able to go on when you have to live our lives without my scruff.
Courage, my friends, we will get through this trying time together. I will still be a supermodel.
Right: Day 1 of descruffication.
(Taken by me. This is why the agency has a photographer.)
Left: Full scruff
(Taken by agency’s photographer)
Supermodel Paul De Lancey
(Please click on my name and submit Bad Advice questions to my Facebook page and simply make a comment to this post. I look
forward to hearing from you.)
My cookbook, Following Good Food Around the World, with 180 wonderful recipes is available on amazon.com. My newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, is also available on amazon.com
My electric razor recently died. I ordered a new razor. It took over a week to arrive. This gave me an opportunity to scruffify my face; a hairy face usually meets with stern disapproval on the home front. Anyway, my replacement razor just arrived. The moustache, the beard, the feral hairy growth will be gone by this evening. I bid fond farewell to my scruffiness. You will be missed.
Right photo: my scruffy face. (Some of the scruff, was light colored and didn’t show up. It was scruff, nonetheless.)
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
This is based on a true story. My family and I moved to Holland when I was a kid. My mother and I were looking for a house to rent. The real-estate agent showed us a place that didn’t have any heating on the second floor, just on the first. My mother expressed concern. The agent told us, “Not to worry, heat rises in Holland.”
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
I am ready. I am able to dispense with stupendously bad advice on time because:
1) Gravity is still working.
2) I just ate fish sticks.
3) My productivity today edged out my anti-productivity.
So, I shall once more be dispensing stupendously bad advice.
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KM asks: Okay, here goes. Do you consider Alfred Hitchcock a great man? See more.
Dear KM: Oh crudness, I cut and pasted from FB and lost the end of your questions or question. This vexes me greatly. I mean I might accidently give you good advice and then what would happen to my sacred rep? But I am nothing if not courageous, so here goes. You shouldn’t take my word for it. My opinion is only one opinion. It’s best to give the souls from the Great Beyond a chance to weigh in. Flip a coin. If it comes up heads, a dearly departed has voted yes. If it lands tails, then a spirit has said no. Don’t flip just a few times. That’s not statistically significant. Besides, there’s not a lot to do in the afterworld. So, just by asking the souls to vote, you’ll have brightened their lives (See what I did?) something considerable. I suggest flipping that coin at least 100,000 times.
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LF: How many ducks are in a row?
Dear LF: Go to the nearest pond with hundreds of ducks. Throw a piece of bread into the pond. Hurl the next piece near the shore. Toss the third bread cube on land. And so on, until you have hundreds of ravenous, fierce ducks snapping at your feet and heels in a crazed quest to get more food. Then simply turn around and herd them into a row. (You did watch Rawhide and Babe didn’t you?) Count quickly as ducks as notoriously impatient. Oh, and don’t forget to say please and thank you. As with all aquatic mammals, manners are important.
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DH asks: How do I keep my dog from rolling in dead possum?
Dear DH: Your dog clearly has a preferred scent. A refined one. So, if you want to keep your dog away from dead possums, you will have to spray that scent on something that you don’t want anymore like underwear with skid marks. Simply spray the “Dead Possum Scent” on the underwear. Kinda weird put at least arguably healthier that wallowing in dead possum. As of now, no major perfume company produces this scent. I suggest writing a certified, signature-required letter to the CEO of ChanelTM. They’ll be excited to hear from you.
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– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
It seems that supermarkets are overrun with people who don’t know how to act. Fair enough. Here’s the first tip
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.